Easy and convenient, this recipe is packed with protein and micronutrients, fitting well paleo, keto and low carb diet styles.
- 2 organic red pepper
- 1 lb of ground turkey
- 1 onion
- 2 garlic cloves
- 1 tbsp of ground paprika
- 1/2 cup kalamata olives
- 1/2 tbsp Dijon mustard
- 2 cups of grated carrots
- Salt & Pepper to taste
- 2 tbsp Avocado or coconut oil
Pre-heat over at 420oF. Wash the peppers and cut each in half, removing the seeds and placing in a oven proof dish greased with coconut oil. With a brush, cover each pepper half with a bit of coconut oil inside and out. Take to the oven for about 20 minutes.
While the peppers are roasting, add the remaining avocado or coconut oil to a pan, and take it to the medium heat. Chop the onion and add to the pan, stir a bit until soften. Add all the remaining ingredients, mix well and cook for about 10 – 15 min until meat is fully cooked. Remove from heat.
Remove peppers from oven, and fill each one with the cooked meat. You may add Ginger & Avocado Dressing on the top, of some goat cheese to vary. It goes well with a side of saute kale or spinach, enjoy!
Another fall recipe you don’t wanna miss is this zucchini bread! Fall has the best comfort food recipe ideas in my opinion, and most of them are quite flexible too, in case in you like to play with ingredients like I do.
Although this recipe is paleo, it’s not low carb, but can be. If you prefer less sugar, just use 1/4 cup of xylitol instead of honey and ta da! You have now a low carb recipe.
- 1 1/2 cup of almond flour
- 1/4 cup of honey or maple syrup (or xylitol for low carb version)
- 3 eggs
- 1 tbsp coconut oil
- 1 tsp ground all spice
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 pinch of sea salt
- 1 cup of grated zucchini
- Optional: vanilla extract, cardamon, walnuts
Pre heat oven to 350F/180C. Mix all together, except the zucchini (and walnuts if you choose so), in a blender. Add the zucchini and mix gently, stirring with a spoon. If you choose to add walnuts (about 1/4 to 1/2 cup), add them at the end with the grated zucchini and stir gently. Drop the dough in a loaf tin greased with coconut oil or covered with parchment paper. Bake for approximately 1 hour, let it cool for a bit and enjoy!
The backyard tree loaded with lemons was a perfect opportunity for a weekend treat, keeping in mind a healthy lifestyle. The recipe was adapted from Ditch the Carbs website, these paleo low carb lemon mini muffins are easy and tasty, definitely worthy to try:
- 1/2 lemon (about 60g) with skin, seeds removed
- 3 eggs
- 1 1/4 cup of almond flour (blenched)
- 2 tbsp xylitol
- 1 tsp vanilla extract
- 1 tsp baking powder
Put the whole lemon in a blender and mix, add the eggs, vanilla extract and xylitol and mix until smooth. Add the almond flour and baking powder and mix until all blended. Pour into a mini muffin tray and bake in 350F/180C for about 12 min.
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